Question On Turkey (Moved to new thread)

Discussion in 'Poultry' started by victorff, Nov 17, 2007.

  1. victorff

    victorff Newbie

    New guy here,
    Sorry for the thread jack, I need advice. I have an offset smoker, I want to smoke a turkey for Thankgiving. I have practiced on two other turkeys with not very good results. Turkey #1 I injected the bird with some store bought brine with nothing on the skin. The meat tasted ok but the skin was almost leather like. Bird #2 I didn't inject but for the skin I mixed up some Olive Oil and seasoning. The result was about the same the meat was just ok and the skin was leather like. Any advice would be greatly appreciated.
     
  2. glued2it

    glued2it Master of the Pit

    Bump the temp to 300°-350° to get crispier skin.
     
  3. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    I agree, as Debi says, you don't want low and slow for birds. [​IMG]
     
  4. victorff

    victorff Newbie

    Why have i read on so many sites low and slow. Does submerging the bird give a better result?
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Low and slow is a great cooking technique for meats that are tough or have a lot of internal fat. The fat renders out, basting the meat and softening the tough cuts and making them tender.

    Poultry is neither tough, nor has a lot of internal fat. That is why some people feel there is no benefit to going low and slow. The downside of low and slow for poultry is that it leaves the skin rubbery. A remedy for this is too cook it at a higher temperature like 300 - 325 or some people rub mayo on the skin which also yields crispy skin.
     
  6. victorff

    victorff Newbie

    what are you thoughts on letting the bird marinade overnight in brine?
     
  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Brining overnight (or longer) is a great idea. It adds a tremendous amount of moisture to the meat.

    Most people like it but some do not as they feel it makes the meat too salty or too much like ham. Personally I don't think it makes the meat salty or too hamlike, but that's my opinion. The longer you leave it in the brine, the "hammier" it can taste. Overnight for a turkey breast or 24-48 hours for a whole bird is common.
     
  8. victorff

    victorff Newbie

    I used apple wood chunks for the smoke. From what i have read the fruit woods are the better choice. Do you agree with that? Again, thank you for all the advice. This forum has been a big help
     
  9. glued2it

    glued2it Master of the Pit

    As far as poultry in general:
    for pieces I recommend 4-10hrs
    For whole birds I recommend 10-24hrs.

    Low and slow is not recommended for poultry!

    As Ron mentioned long brine times tend to obtain a hammy flavor.
    If you haven't tried brining, Maybe you should try the shorter time. From there you can +/- to the time as per your liking. Be sure to rinse completely to remove any excess salt, to prevent the salty taste.

    I do wings @ 4hrs
    legs and breast @ 8hrs
    whole birds @12-16hrs(depending on size)

    I hope this helps!
     
  10. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    There is no "better choice" it is what tastes better to you and your family.

    Fruit woods are usually used on putry as they impart a milder smoke flavor then woods like oak, hickory etc.

    Apple and cherry seem to be the most common for poultry.

    Orange wood is my new favorite for poultry. Great flavor and beautiful color to the bird.
     
  11. victorff

    victorff Newbie

    At 300-350 what cooking time can I expect for 14lb bird?
     
  12. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Rule of thumb about 20 minutes a pound but go by temperature of the meat not time. Need to cook to an internal of at least 165 deep in the breast.
     
  13. I generally find a basic brine should only enhance the flavor, but if my turkey is over 12 lbs. I will put some curing salt for safety sake in there and that indeed will make it taste kinda hammy (specially the thigh meat). But that ain’t all together a bad thing!
     
  14. deejaydebi

    deejaydebi Smoking Guru

    Wow they sell brine in stores? I didn't know that. They sell everything today eh? I need to look around more! [​IMG]

    Anywho .... it will take about 3.5 to 4.5 hours for a 14 lbs bird.

    Here's an illustration on how I do it and a basic brine I used often:

    http://www.deejayssmokepit.net/Poultry.htm

    A little hint: if you like certain spices on poultry when baking use it while smoking - it just a different kind of oven and the smoke enhances the flavor IMHO.


    Carl - so good to see you! I've missed you it's hon been a few months I think. Good point on the curing salt!
     

Share This Page